Rachael Ray: Amanda Freitag Cornbread Stuffing Recipe

Rachael Ray: Amanda Freitag’s Cornbread Stuffing

Amanda Freitag joined her Chopped co-stars Marc Murphy and Ted Allen on The Rachael Ray Show for a Thanksgiving stuffing cooking challenge. While talking about some personal Thanksgiving disasters, Amanda admitted that she had attempted to cook the entire meal in her tiny New York apartment. When moving to serve the turkey to the large number of family members crowded in her place, she dropped the turkey on the floor. The good news, is even Julia Child admitted to picking food up off the floor and serving it anyway! Don’t worry, you can actually enjoy Amanda’s Cornbread Stuffing instead of her tumbling turkey.

To get the recipe for Cornbread Stuffing, click next page.

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Rachael Ray: Amanda Freitag Cornbread Stuffing Recipe Ingredients

Rachael Ray: Amanda Freitag Cornbread Stuffing Recipe

When put up against her fellow ‘Chopped’ stars on The Rachael Ray Show, Amanda Freitag prepared Cornbread Stuffing for the cook-off. (maggiejane / Flickr)

  • 4 C cornbread – cubed
  • 2 onions – diced
  • 4 celery stalks – diced
  • 1/2 C chopped parsley
  • 2 tsp kosher salt
  • vegetable cooking spray – to coat the pan
  • 4 C challah bread – crubed
  • 8 tbsp butter
  • 6 cloves garlic – sliced
  • 1/3 C sage leaves
  • 4 to 4 1/2 C chicken stock
  • 1 tsp cracked black pepper

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Amanda Freitag: Rachael Ray Cornbread Stuffing Recipe Directions

  1. Spray a 9×13-inch roasting pan with vegetable spray
  2. Preheat the oven to 350 degrees
  3. Put the challah and cornbread cubes on separate sheet pans then put into the oven until lightly toasted and dry
  4. Transfer the dried bread cubes to a large mixing bowl
  5. Heat the butter in a large saute pan over medium heat
  6. Add the garlic, onions, and celery and cook for 10-12 minutes until the onions are translucent
  7. Add the parsley, sage, and chicken stock, then bring to a boil
  8. Season with salt and cracker black pepper, then stir
  9. Cook for another minute before pouring it over the toasted bread in the bowl
  10. Mix together then transfer to the lightly greased roasting pan
  11. Press down on the stuffing to evenly distribute
  12. Bake for 45 minutes and serve warm

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